As we all become a little more thrifty in the kitchen, exciting frugal ingredients are swiftly coming to light – cheeks being just one of them. Sourced easily from most butchers or fishmongers (pre-ordering is advised), nose to tail eating seems to be a more economical way of purchasing meat.

Christmas bakes this time of year tend to be full of dried fruit and brandy, often dense, claggy and avoided by the vast majority of guests. Therefore, this year I have chosen to step away from the traditional fruit cake of Christmas past, and create a stunning centre piece good enough to eat!